Fri, Jul-15-22, 08:11
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Experimenter
Posts: 25,940
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Plan: DDF
Stats: 202/185.4/179
BF:
Progress: 72%
Location: San Diego, CA
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I think where this excells is in creating the texture of ice cream of things that would have more crystals if you used a freezer type of ice cream maker. My raspberry NF yogurt sorbet was a bit too tart, but the texture was amazing. Tonight I have strawberries just about ready to be shaved into sorbet. Yum! I put some allulose on those. I'm going to try a gelato which will be a cooked custard. I can just imagine that will be insanely yummy.
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